Fouling in microfiltration of wine: The influence of the membrane polymer on adsorption of polyphenols and polysaccharides

Highly efficient removal of tannic acid from wastewater using biomimetic porous materials

To effectively remove tannic acid (TA) from wastewater, using green and natural materials has attracted increasing attention. Inspired by Galla Chinensis (GC) with high content of TA, this study synthesized a biomimetic porous adsorbent to mimic the GC structure using dialdehyde tapioca starch (DTS) and gelatin (GL). The TA adsorption performance and mechanism of synthetic porous material were investigated. Results revealed that the porous material exhibited a maximum TA adsorption capacity of 1072.01 mg/g, along with a high removal rate of 95.16% under the conditions of a DTS-GL mass ratio of 1:1, DTS aldehyde content of 48.16%, a solid content of 5%, and a pH of 2 at 25 °C. The adsorption of TA by DTS was not affected by water-soluble cationic and anion. The adsorption kinetics of TA on the porous material followed the pseudo-second-order model, and this Langmuir adsorption model (R2 = 0.9954) which were well described the adsorption of TA by the material, indicating that the adsorption primarily occurred in a monolayer. FTIR, XRD, DSC, TG, XPS, and SEM-EDS were employed to characterize the structure characteristics of the porous material. The cross-linking between DTS and GL by Schiff base reaction imparted a chemical structure could absorb TA by hydrogen bonding. The TA desorption rates of in 30% acetone and 40% ethanol solutions were 88.76% and 91.03%, respectively. The porous material prepared by the GC-inspired approach holds promise as an ideal choice for loading polyphenolic compounds and provides a new perspective for the design and application of bioinspired engineering materials.

Selective separation of chlorophyll-a using recyclable hybrids based on Zn-MOF@cellulosic fibers

Chlorophyll-a as pigments, exist in the green organelles for plants that act in photosynthesis. Different studies were considered with demonstration of an effective separation technique of Chlorophyll-a without decomposition; however, the reported methods were disadvantageous with expensiveness and low quantum yield. The current work uniquely represents an investigative method for the separation of Chlorophyll-a from spinach extract using cellulosic hybrids based on ZIF-8 @cellulosic fibers (Zn-zeolitic imidazolate frameworks@cellulosic fibers) as a cost effective and recyclable absorbents. To obtain hybrids, ZIF-8 was in-situ prepared over the cellulosic fibers (bamboo, modal and cotton). The untreated and treated fibers were well characterized via FTIR, SEM, EDX, XRD, in order to approve the successive impregnation of ZIF-8. Whereas, the microscopic images showed that, microcrystalline ZIF-8 rods with length of 1.3-4.4 µm were grown over the cellulosic fibers. The obtained hybrids and the untreated fibers were exploited in the separation of Chlorophyll-a via the adsorption/desorption process. The chlorophyll-adsorption was followed Langmuir isotherm and pseudo-second order model. The Langmuir maximum capacities of Chlorophyll-a onto hybrids were followed the order of ZIF-8@cotton (583.6 mg/g) > ZIF-8@modal (561.3 mg/g) > ZIF-8@bamboo (528.7 mg/g). After incorporation of ZIF-8, the maximum adsorption capacities of cellulosic fibers were enhanced by 1.4-1.9 times. Adsorption of chlorophyll onto the applied hybrids was lowered by 27-28%, after five repetitive washing cycles. The data summarized that; chlorophyll was effectively separated by the synthesized ZIF-8@cellulosic fibers hybrids, whereas, the prepared hybrids showed good reusability for application on wider scaled purposes.

Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives

Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.

Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks

Olive oil production generates a large amount of wastewater called olive mill wastewater. This paper presents the study of the effect of transmembrane pressure and cross flow velocity on the decrease in permeate flux of different ultrafiltration membranes (material and pore size) when treating a two-phase olive mill wastewater (olive oil washing wastewater). Both semi-empirical models (Hermia models adapted to tangential filtration, combined model, and series resistance model), as well as statistical and machine learning methods (response surface methodology and artificial neural networks), were studied. Regarding the Hermia model, despite the good fit, the main drawback is that it does not consider the possibility that these mechanisms occur simultaneously in the same process. According to the accuracy of the fit of the models, in terms of R2 and SD, both the series resistance model and the combined model were able to represent the experimental data well. This indicates that both cake layer formation and pore blockage contributed to membrane fouling. The inorganic membranes showed a greater tendency to irreversible fouling, with higher values of the Ra/RT (adsorption/total resistance) ratio. Response surface methodology ANOVA showed that both cross flow velocity and transmembrane pressure are significant variables with respect to permeate flux for all membranes studied. Regarding artificial neural networks, the tansig function presented better results than the selu function, all presenting high R2, ranging from 0.96 to 0.99. However, the comparison of all the analyzed models showed that depending on the membrane, one model fits better than the others. Finally, through this work, it was possible to provide a better understanding of the data modelling of different ultrafiltration membranes used for the treatment of olive mill wastewater.

Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.

Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines

Cross-flow microfiltration and membrane plate filtration are the main filtration processes used in wineries. However, the inherent compositional variability of red wines could affect the impact of these two filtration techniques on the final wine quality. Thus, this work aims to study, under winery-scale conditions, the impact of these two filtration processes on the turbidity level, phenolic composition, chromatic characteristics and sensory profile of red wine. For this purpose, three different Portuguese red wines with different initial phenolic contents were used. In this context, several methodologies were used to quantify the total phenolic composition, chromatic characteristics, individual anthocyanins and proanthocyanidins before and after filtration. The sensory profiles of the different red wines were also considered. The results indicated that each filtration process produced a substantial reduction in turbidity values and, consequently, an increase in wine clarification. In addition, the data obtained also indicated that both filtration techniques reduced the phenolic content of the different red wines that were studied. However, the impact of these two filtration options on wine characteristics (phenolic composition and sensory profile) was heterogenous, without a clear trend of differentiation between the wines depending on the type of filtration. Thus, this research points out evidence that the impact of the two filtration techniques that were studied is very dependent on the initial wine composition.

Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process-in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds-was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

Fouling and Chemical Cleaning of Microfiltration Membranes: A Mini-Review

Membrane fouling is one of the main drawbacks encountered during the practical application of membrane separation processes. Cleaning of a membrane is important to reduce fouling and improve membrane performance. Accordingly, an effective cleaning method is currently of crucial importance for membrane separation processes in water treatment. To clean the fouling and improve the overall efficiency of membranes, deep research on the cleaning procedures is needed. So far, physical, chemical, or combination techniques have been used for membrane cleaning. In the current work, we critically reviewed the fouling mechanisms affecting factors of fouling such as the size of particle or solute; membrane microstructure; the interactions between membrane, solute, and solvent; and porosity of the membrane and also examined cleaning methods of microfiltration (MF) membranes such as physical cleaning and chemical cleaning. Herein, we mainly focused on the chemical cleaning process. Factors affecting the chemical cleaning performance, including cleaning time, the concentration of chemical cleaning, and temperature of the cleaning process, were discussed in detail. This review is carried out to enable a better understanding of the membrane cleaning process for an effective membrane separation process.

Understanding of Adsorption and Desorption Mechanisms of Anthocyanins and Proanthocyanidins on Heterogeneous and Homogeneous Cation-Exchange Membranes

The presence of membrane fouling is the main drawback in membrane processes, and it is related to the premature use and high cost for the replacement of membranes. Polyphenols in cranberry juice are associated with ion-exchange membrane fouling, and it results in a loss of these beneficial compounds in the juice when treated by membrane processes such as electrodialysis. In the present work, four heterogeneous or pseudohomogeneous cation-exchange membranes (CSE-fg, MK-40, CEM Type-II, and CJMC-5), different in terms of the polymer matrix (aromatic, aliphatic), exchange capacity, size, and location of meso and macropores, were studied to understand the impact of the membrane structure and physico-chemical properties on adsorption and desorption of phenolic compounds (anthocyanins and proanthocyanidins) from cranberry juice. It appeared from these results that MK-40, CEM Type-II, and CSE-fg were more prone to fouling due to their high ion-exchange capacity, their thickness, and the presence of meso and macropores in their structure. Indeed, electrostatic interactions occurred between fixed groups of membranes and polyphenolic ions. Desorption of the entire membrane and cryogenic grinding with pH adjusted to 10 allowed a better recovery of anthocyanins and proanthocyanidins (PACs), respectively, since hydroxide ions competed with polyphenols and membrane that induced desorption of polyphenols. In the future, this new knowledge will become the basis for a more sensible choice of membranes and for the development of protocols for extending their life cycle.

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

This study examines the mechanisms of adsorption of anthocyanins from model aqueous solutions at pH values of 3, 6, and 9 by ion-exchange resins making the main component of heterogeneous ion-exchange membranes. This is the first report demonstrating that the pH of the internal solution of a KU-2-8 aromatic cation-exchange resin is 2-3 units lower than the pH of the external bathing anthocyanin-containing solution, and the pH of the internal solution of some anion-exchange resins with an aromatic (AV-17-8, AV-17-2P) or aliphatic (EDE-10P) matrix is 2-4 units higher than the pH of the external solution. This pH shift is caused by the Donnan exclusion of hydroxyl ions (in the KU-2-8 resin) or protons (in the AV-17-8, AV-17-2P, and EDE-10P resins). The most significant pH shift is observed for the EDE-10P resin, which has the highest ion-exchange capacity causing the highest Donnan exclusion. Due to the pH shift, the electric charge of anthocyanin inside an ion-exchange resin differs from its charge in the external solution. At pH 6, the external solution contains uncharged anthocyanin molecules. However, in the AV-17-8 and AV-17-2P resins, the anthocyanins are present as singly charged anions, while in the EDE-10P resin, they are in the form of doubly charged anions. Due to the electrostatic interactions of these anions with the positively charged fixed groups of anion-exchange resins, the adsorption capacities of AV-17-8, AV-17-2P, and EDE-10P were higher than expected. It was established that the electrostatic interactions of anthocyanins with the charged fixed groups increase the adsorption capacity of the aromatic resin by a factor of 1.8-2.5 compared to the adsorption caused by the π-π (stacking) interactions. These results provide new insights into the fouling mechanism of ion-exchange materials by polyphenols; they can help develop strategies for membrane cleaning and for extracting anthocyanins from juices and wine using ion-exchange resins and membranes.

Biologically Active Compounds from Goji (Lycium Barbarum L.) Leaves Aqueous Extracts: Purification and Concentration by Membrane Processes

Goji (Lycium barbarum L.) leaves and fruits have been described as a valuable source of bioactive compounds with a great potential for the development of health-promoting formulations. The present study aimed to evaluate the potential of a sustainable process for the recovery of phenolic compounds from Goji leaves through a combination of aqueous extraction and membrane-based operations. Water was used as a safe, cheap, and non-hazardous extraction solvent, and parameters of extraction of dried Goji leaves were optimized in order to maximize the yield of polyphenols, total soluble solids (TSS), and total antioxidants simultaneously. The aqueous extract was clarified by ultrafiltration and then processed with three flat-sheet polyethersulphone (PES) membranes with molecular weight cut-off (MWCO) values in the range of 0.3–4.0 kDa, in order to remove sugar compounds from polyphenols and improve the antioxidant activity of the produced fractions. Among the selected membranes, a 1 kDa membrane exhibited the best performance in terms of purification of polyphenols from the clarified aqueous extract. The rejection by this membrane of TSS and total carbohydrates was in the range of 15.8–25.3%, and was decreased by increasing the volume reduction factor (VRF). On the other hand, the retention values for total polyphenols and total antioxidant activity (TAA) were in the range of 73–80%, and were increased by increasing the VRF.

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage.

Microfiltration of mulberry wine.

Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production

The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at an industrial scale. This paper is focused on testing the cleaning efficiency of three enzyme classes (β-glucanase, protease, and polyphenol oxidase) chosen for their specific actions on polysaccharides, proteins, and phenolic compounds, respectively, fouled on a homogeneous cation-exchange membrane (referred CMX-Sb) used for tartaric stabilization of red wine by ED in industry. First, enzymatic cleaning tests were performed using each enzyme solution separately with two different concentrations (0.1 and 1.0 g/L) at different incubation temperatures (30, 35, 40, 45, and 50 °C). The evolution of membrane parameters (electrical conductivity, ion-exchange capacity, and contact angle) was determined to estimate the efficiency of the membrane′s principal action as well as its side activities. Based on these tests, we determined the optimal operating conditions for optimal recovery of the studied characteristics. Then, cleaning with three successive enzyme solutions or the use of two enzymes simultaneously in an enzyme mixture were tested taking into account the optimal conditions of their enzymatic activity (concentration, temperatures, and pH). This study led to significant results, indicating effective external and internal cleaning by the studied enzymes (a recovery of at least 25% of the electrical conductivity, 14% of the ion-exchange capacity, and 12% of the contact angle), and demonstrated the presence of possible enzyme combinations for the enhancement of the global cleaning efficiency or reducing cleaning durations. These results prove, for the first time, the applicability of enzymatic cleanings to membranes, the inertia of their action towards polymer matrix to the extent that the choice of enzymes is specific to the fouling substrates.

Simultaneous and fast separation of three chlorogenic acids and two flavonoids from bamboo leaves extracts using zirconia

Phenolic acids and flavonoids in bamboo leaves are of great importance for their functional attributes, but they can hardly be separated simultaneously. In this study, zirconia was prepared and applied as a potential absorbent for simultaneous separation of these phenolic compounds. Three phenolic acids (neochlorogenic acid, chlorogenic acid and cryptochlorogenic acid) and two flavonoids (isoorientin and orientin) were isolated at the same time. The influence of bamboo leaves extraction conditions, zirconia calcination temperatures, desorption conditions and absorption/desorption dynamics on the separation were further investigated. When zirconia-400 (calcined at 400 °C) was treated with 70% ethanol extract of bamboo leaves for 40 min followed by desorption with 70% acetic acid solution for 60 min, the recovery of three chlorogenic acids and two flavonoids was about 65%. To conclude, the concise method developed here may provide a new way for simultaneous separation of phenolic acids and flavonoids from various plants.

Membrane Technologies in Wine Industry: An Overview

Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

Tailoring PES membrane morphology and properties via selected preparation parameters

Polyethersulfone (PES) is among the most interesting materials for membranes preparation, thanks to its outstanding properties, coupled to compatibility with several additives and the facility to be solubilized in several solvents. In this work, flat sheet membranes were prepared by the non-solvent induced phase separation (NIPS) technique, using PES as polymer and polyvinyl pyrrolidone (PVP, 10 kDa) as additive. Preparation and casting conditions were varied and membranes with tailored morphology and properties were obtained. The main objective was to investigate the relationship between selected preparation conditions and membrane features. This may help to understand how to tailor membrane morphology and properties depending on the desired application.